Zarzuela De Mariscos Recipes
ZARZUELA DE MARISCOS (SPANISH SEAFOOD STEW)
Zarzuela de Mariscos is a unique Spanish seafood stew that combines many types of shellfish, cured pork, veggies, herbs and spices in a broth blended with an almond paste. The result is a nutty, briny, smoky stew that is so good it's almost painful!
Provided by Craig Fear
Categories Main Course
Number Of Ingredients 26
Steps:
- Add the saffron to the white wine and let it steep for 20-30 minutes.
- Make the almond paste. Add the almonds, parsley, garlic and olive oil to a food processor and pulse it until it forms a thick, grainy paste (don't overblend it into a smooth paste). Set it aside.
- Heat the olive oil in a large stock over medium heat. Add onions and cured pork and saute for about 5 minutes until onions are softened and translucent. Add garlic in the last minute.
- Add the brandy and white wine with saffron and simmer for about 5 minutes.
- Add the tomatoes, fish stock and clam broth. Simmer another 5 -10 minutes.
- Add the paste and stir it in. Simmer a few more minutes.
- Add the clams and mussels and simmer gently until the shells open. Stir once or twice so they cook evenly.
- Turn off the heat. Add the rest of the seafood, cover the pot and let it cook in the heat of the broth for 5 - 10 more minutes. Stir occasionally to submerge everything in the broth.
- Ladle into individual bowls and add optional seasonings, to taste.
ZARZUELA
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large pot. Add the garlic and cook, being careful not to burn. Add the onions and peppers and saute for about 2 minutes. Add the marjoram, crushed red pepper, thyme and bay leaves. Sprinkle with salt and pepper and saute for 1 minute. Stir in the chili powder and saffron and cook for 30 seconds. Add the chicken stock and wine and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, mussels, clams and shrimp, stir and bring back to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and let stand a few minutes. Discard the bay leaves and serve.
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